Lemon Dill Salmon Cakes
When we think about ways to improve our health, one of the first things that should come to mind is maintaining an anti-inflammatory diet. This includes cold water fatty fish like salmon, which is a rich source of Omega-3 fatty acids. A typical modern diet these days is lacking in omega-3’ but is heavy on omega-6’s and 9’s, which throws off the proper balance of fatty acids in our body and promotes inflammation.
These salmon cakes are wonderful served over a fresh salad of arugula, asparagus, radishes, and roasted sweet potato, with the dressing drizzled over top.
They hold up well in the fridge for 3 days.
Enjoy!
Lemon Dill Salmon Cakes
This bright and fresh recipe is an all-time favorite and wonderful way to enjoy salmon.
Ingredients
- 1 lb 4oz fresh salmon*
- 1 medium zucchini, grated
- 1 large shallot
- 1 lemon, zested and juiced (juice divided)
- 1/4 heaping cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 Tbsp mayonnaise (I love Chosen Foods avocado oil mayo)
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 2 Tbsp avocado oil, ghee or coconut oil
- * ask fishmonger to remove skin after weighing if you're not comfortable doing it yourself
- 2 Tbsp mayonnaise
- Juice of 1 lemon
- 1 tsp extra virgin olive oil
- 1/2 tsp fresh chopped dill
- pinch salt and pepper
Instructions
- Preheat oven to 350 degrees F.
- Remove skin from salmon and cut into 1 inch cubes
- Grate zucchini with food processor or box grater, and squeeze excess water from zucchini. Set aside on a paper towel.
- Peel and rough chop shallot and place into the bowl of a food processor.
- To the bowl with shallots, add the chopped herbs and lemon zest.
- Pulse the food processor until shallots and herbs are minced but not pureed.
- Add grated zucchini to the mixture, along with mayo, lemon juice, salt and pepper.
- Pulse just to combine.
- Add salmon cubes and pulse (don't just blend on high, it will puree too finely, be sure to pulse the blender, on, off, on, off....). Scrape down the bowl with a spatula and pulse again to evenly combine. Salmon should still be a bit chunky.
- Line a baking tray with parchment and portion out salmon cakes using a #16 (2 oz) ice cream scoop (or use a generous 1/4 cup). I suggest leaving the scooped salmon cakes shaped like a scoop of ice cream, this makes it easier to transfer them to the pan and then you will flatten them in the pan.
- Heat a large non-stick skillet over medium heat, then add 1 Tbsp oil/ghee.
- When pan is hot, use a spatula to transfer salmon cakes into pan, do not overcrowd pan. Work in batches.
- Gently flatten the top of the mounded salmon cakes as they cook. Sear until brown, about 3 minutes each side. Add oil as needed to pan.
- Transfer salmon cakes back to the baking sheet tray once they are seared, transfer to oven and bake for 5 minutes to ensure cakes are cooked through (135 degrees F. internal temperature).
- While salmon cakes cook, make dressing.
- In a small bowl, whisk lemon juice into the mayonnaise, then add remaining ingredients.
- Set aside to serve with salmon cakes.
Special Equipment
Food Processor
Ice Cream Scoop (ideal size: #16 which is a 2 oz scoop)
